Sneak Preview: This Unique Sprouted Wheat Bread Machine Recipe with Honey and Seeds is so tasty you will enjoy eating it even if you don’t care about the benefits of sprouted wheat flour. Sunflower, pumpkin, sesame, flax, chia seeds, and a surprise secret ingredient maximize the flavor.
My readers seem to like experimenting and trying new things. Are you like that? I’m guessing you are somewhat adventurous if you are willing to tackle making bread at home.
A while back, one of my fearless readers asked for a sprouted wheat bread machine recipe. This is my answer. I’m pretty sure she’ll go crazy for it.
Bread Machine Ezekiel Bread Recipe
But since I don’t care for the crust a bread machine produces, I use the DOUGH cycle, then shape the dough by hand. After a final rise, I bake the loaf in my conventional oven to produce a gorgeous golden-brown crust in a traditional shape.
You can use a stand mixer if you don’t have a bread machine. See the notes in the recipe below for directions.
Sprouted wheat flour is made by soaking wheat berries in water until they sprout. Some people enjoy sprouting wheat at home, but it takes time and attention. So for me, I prefer to buy
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Both white and red wheat berries can be used to make whole wheat or sprouted wheat flour. Most people think white whole wheat flour tastes milder and sweeter than the more common (and cheaper) whole wheat flour derived from red wheat berries.
I’ve tried sprouted flour made from hard red wheat berries and hard white wheat berries and found them equally scrumptious in this recipe. If you are curious, you can read more in this article about the various characteristics of these two flours.
The sprouted flour shown in the ingredient picture below is from King Arthur and is white whole wheat sprouted flour. However, it is not currently available. I don’t know when or if it will ever come back.
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Meanwhile, if you go online, you will see several choices including white whole wheat sprouted flour and this whole wheat sprouted flour.
Varieties of sprouted grains and legumes go into a loaf of Ezekial bread. I think a beginning bread maker would find it challenging (if you could find an authentic recipe) and expensive to make Ezekial bread one loaf at a time in a home kitchen.
However, this recipe is pretty simple. You can always play around with different seeds while keeping the ratio between the flours and the seeds the same.
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It should stick to the side, then pull away cleanly. See the recipe for what to do if that is not happening.
I do it in my microwave on the HIGH setting for 45 seconds. Set in the refrigerator or a freezer to cool before going to the next step.
U se a sharp knife and chop the seeds as finely as you can. If you prefer, use a food processor blender to do the chopping. Don’t let the seeds turn into a paste.
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Add ground seeds to the dough in the last 5 minutes of the kneading phase or whenever your machine beeps that it is time for add-ins.
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After pushing your fingers into the dough, it should slowly fill in. If it fills in quickly and you can barely see where your fingers punched into the dough, leave it inside the bread machine pan until it doubles its original size. The dough is likely over-proofed if the holes you punched don’t fill in.
Allow the dough to rise (the second rise–the first rise was in the bread machine) until it’s slightly less than double its original size. This may take 45-60 minutes or even longer in the dead of winter. Don’t go by the clock. Go by the appearance of the bread.
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Sprinkle with the remaining UNTOASTED seeds. (They will toast as the bread bakes.) Transfer the silicone mat (or parchment paper) onto a cookie sheet for baking.
Bake at 375˚F (190˚C) for 35-40 minutes until the loaf is dark brown and the internal temperature reaches 205-210˚F. Check with a quick-read digital thermometer.
This bread has no preservatives, so it will always be best the day it is baked. I recommend storing whatever you don’t eat after a day or two in the freezer, double-wrapped.
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The germinating process breaks down the grain’s starch, increasing its relative amount of vitamins and nutrients. According to the Alvarado Bakery website, folate, fiber, vitamin C, zinc, magnesium, and B vitamin levels are higher in sprouted grains than in traditional grains.
Sprouted grain bread is lower in carbs and calories and has less of an impact on blood sugar compared to other types of bread. It may even help you lose weight, according to Healthline.
Sprouted wheat flour is wheat flour that has been soaked in water long enough to make it grow or sprout. The sprouted wheat is then dried and ground into flour that resembles whole wheat flour when you buy it commercially.
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In the picture below, you can compare the nutritional differences between King Arthur’s whole wheat flour and their sprouted white whole wheat flour.
A digital scale is the most accurate way to measure. However, the recipe does give cup measurements if you don’t have digital scales. Using measuring cups will often produce a dry and dense loaf. Unfortunately, people don’t always measure correctly and inadvertently use too much flour.
This slightly-sweet bread makes excellent toast and sandwiches. Of course, the best way to eat it is fresh out of the oven with soft butter or jelly. However, the texture of the bread will be better if you let the bread cool for an hour before cutting it.
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1. Anytime you use whole grains, the dough may take longer than the rise period programmed into the machine. When that happens, the result is dense bread.
3. The bread is restricted to a loaf shape. Ok, if you are making sandwiches, but the visual appeal isn’t the same.
Although this isn’t exactly like Ezekiel bread, I hope you will judge this recipe on its own merit. After all, who can top the flavor of fresh-out-of-the-oven homemade bread customized to your flavor preferences? Another recipe you might want to check out is my 100% Bread Machine Whole Wheat Recipe.
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Wheat Berry Bread: A Terrific Way To Eat More Whole Grains: Thisis a bread machine recipe for crunchy and earthy-tasting white bread with cracked whole wheat berries that add healthy fiber.
Honey Wheat Bread Machine Recipe To Build Your Confidence: Thisis an exceptionally light and soft sandwich bread with whole wheat flour and white bread flour. You’ll be making this recipe on repeat!
Bread Machine Whole Wheat Rolls: Good for Slider Buns, Too: These rolls are sturdy but soft and tasty, making them suitable for buns or mini-sliders.
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Why is My Bread so Dense? (Includes a Bread Machine Section): This post will address the most common causes of dense and heavy bread. Don’t miss the final section devoted to issues unique to bread machine users.
Bread Maker vs. Oven: How To Get the Best Crust: Bread Maker vs. Oven: Many people are unhappy with bread made in a bread machine because they don’t like the crust. Here’s my solution.
If you have questions or suggestions, email me privately for a quick answer: Paula at . Hope to see you again soon!
Sprouted For Life™ Breads
This Sprouted Wheat Bread Machine Recipe with Honey and Seeds is so tasty you will enjoy eating it even if you don’t care about the benefits of sprouted wheat flour. Sunflower, pumpkin, sesame, flax, chia seeds, and a surprise secret ingredient maximize the flavor.
Serving: 1 slice | Calories: 146 kcal | Carbohydrates: 24 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 12 mg | Sodium: 257 mg | Potassium: 95 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 20 IU | Vitamin C: 1 mg | Calcium: 22 mg | Iron: 1 mg
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